Eating too much of corn oil and soybean oil, which are high in polyunsaturated fatty acids may increase risk for ovarian cancer, according to a new study in Clinical Cancer Research.
The study shows that high recent intake of polyunsaturated fat was associated with 45% elevated risk for ovarian cancer, compared to low recent intake of the fat.
The association was weakened for the cumulative average intakes of polyunsaturated fat, that is, high intake of polyunsaturated fat was linked to 20% increased risk for ovarian cancer, which was considered statistically non-significant.
The study was based on data from 65,590 women in the Nurses' Health Study (NHS) and NHSII.
This is an association only, which does not mean that eating polyunsaturated fat increases risk for ovarian cancer even though a causal relation could not be roled out either. More research is needed to clarify the real association between intake of polyunsaturated fat and risk of ovarian cancer. (David Liu).
Megan Rice, Shelley Tworoger. Dietary fat intake and ovarian cancer risk. [abstract]. In: Proceedings of the AACR Special Conference on Advances in Ovarian Cancer Research: Exploiting Vulnerabilities; Oct 17-20, 2015; Orlando, FL. Philadelphia (PA): AACR; Clinical Cancer Research 2016;22(2 Suppl):Abstract nr B30.
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